Description
This Easy Turkey Pumpkin Chili is a hearty and healthy fall-inspired dish featuring ground turkey, pumpkin puree, sweet potatoes, and beans, all simmered together with warming spices and a hint of smoky chipotle. Perfect for cozy dinners, this chili is packed with flavor and nutrients, freezer-friendly, and naturally gluten-free.
Ingredients
Scale
Meat Mixture
- 1 pound ground turkey (or ground chicken)
- 1 tablespoon chili powder
- 1 teaspoon ground ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1 tablespoon olive oil
Vegetables & Flavorings
- 1 large onion, chopped
- 2 cloves garlic, minced (about 2 teaspoons)
- 1/2 tablespoon olive oil
- 1 quart chicken broth (about 4 cups)
- 1 15-ounce can diced tomatoes
- 1 15-ounce can black beans, drained and rinsed
- 1 15-ounce can cannellini or white kidney beans, drained and rinsed
- 1 cup pumpkin puree (canned or homemade)
- 2 large sweet potatoes, diced into small cubes
- 1 chipotle pepper in adobo sauce, chopped (adjust to taste for spiciness)
- 2 teaspoons chili powder (remaining)
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
For Serving
- Cilantro, chopped
- Limes, cut into wedges
- Avocados, sliced
Instructions
- Prepare the turkey mixture: In a large bowl, combine ground turkey, 1 tablespoon chili powder, ground ginger, kosher salt, and ground cumin. Mix until well incorporated to evenly distribute the spices throughout the meat.
- Cook the turkey: Heat a large dutch oven or stockpot over medium-high heat. Add 1 tablespoon olive oil, then add the seasoned turkey mixture. Cook for about 10 minutes, stirring frequently until the meat is browned, cooked through, and crumbled. Transfer the cooked turkey to a large bowl and set aside.
- Sauté the aromatics: Add the remaining 1/2 tablespoon olive oil to the dutch oven. Add the chopped onion and cook over medium heat for around 5 minutes, until the onions are translucent and soft. Stir in the minced garlic and cook for another minute until fragrant.
- Combine all ingredients: Return the cooked turkey to the dutch oven. Add the chicken broth, diced tomatoes, black beans, cannellini beans, pumpkin puree, diced sweet potatoes, chopped chipotle pepper, remaining 2 teaspoons chili powder, dried oregano, and season with salt and black pepper. Stir everything together to combine.
- Simmer the chili: Bring the mixture to a boil over medium-high heat. Once boiling, cover the pot, reduce heat to low or medium-low, and let it simmer gently for 45 minutes. After that, remove the lid and continue cooking uncovered for another 15 minutes to allow the chili to thicken and flavors to deepen.
- Serve: Ladle the chili into bowls and garnish with chopped cilantro, fresh lime wedges, and sliced avocado for a fresh and creamy contrast.
Notes
- This chili is freezer-friendly and gluten-free, making it a convenient make-ahead meal.
- Adjust the amount of chipotle pepper to control the spice level according to your taste.
- Use canned pumpkin puree or homemade for the best texture and flavor.
- Sweet potatoes add natural sweetness and extra nutrients, but you can omit or substitute with butternut squash if preferred.
- Ground chicken can be used interchangeably with ground turkey.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 378 kcal
- Sugar: 12 g
- Sodium: 1429 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 13 g
- Protein: 26 g
- Cholesterol: 60 mg
